If you drink wine at your house you probably have some left over once in a while that isn't really drinkable as wine but you don't like to throw out. Champagne is the same if its left over it goes flat but who wants to throw it out. Well now…
This is a variation from another of my favorite cookbooks, The Encyclopedia of Creative Cooking edited by Charlotte Turgeon. The original recipe calls for Burgundy wine. I've made it with Cabernet Sauvignon and Zinfandel. I've also made it with a white wine, and it works just as well. This is another of those county fair blue ribbon winners. ****Important Note - I'm assuming here that you know how to sterilize and prepare jars and lids for canning/jelly/jam making, so this is not included here. I'm also "guesstimating" on the time, as it's been a while since I've made it. Use times as guidelines, not gospel. The idea is to cook out as little of the alcohol content of the wine as possible. The yield may also vary, again because it's been a while, but I seem to remember making 6 to 8 pint jars though.
Rosé Wine Jelly with Pink Peppercorns
A rich, homemade mulberry jam recipe for canning that anyone can make. It can be kept in the fridge, pantry or freezer. Makes 4 half pint jars.
ホームメイドで大人専用ワイン入りジャムを作ってみませんか？ほんのりとしたワインの香りが、いつものジャムを一気に大人の趣きに引き上げてくれます。上質のチーズやクラッカーに少量つけて食べると幸せな気分に浸れそうですよ。
Made from champagne or sparkling wine, this simple recipe makes a clear, crisp jelly, excellent for hors d'oeuvres.
Red currant jelly comes together with just two ingredients ~ fruit and sugar. Since the currants are naturally high in pectin and acidic, there's no need to add lemon juice or commercial pectin.
the Herbal King – the Loquat Wine (Biwa Wine) Loquat is an early summer fruit and from ancient times in India, Buddhist scriptures has described the ‘Loquat’ as a medical herbal tree.
Herbal wines can be made with any cullinary or medicinal herb, depending on your goals for either flavor or therapeutic benefit.
I don’t drink alcohol, so after I’ve had company over for dinner, I have to do something with the leftover wine. These unusual jelly candies make a nice hostess gift during the holidays. I make the mulled red wine version for the winter holidays, and a white wine variation in spring and summer.—Jennifer Mack, Pensacola, Florida
We make our own wine and had just a bit that we could not age. So I made Zinfan-Jelly and Coq Au Vin...this is the recipe for Zinfan-jelly. The photo was taken a bit too soon - before the jelly had set!
I’ve been hunting for my chokecherry wine recipe. All the recipes I was looking at called for wine yeast, a campden tablet, tannin and/or pectic enzyme. I wanted to make it the old fashioned…
The adult equivalent of a jelly dessert, these orange scented jellies look fantastic served in individual wine glasses topped with creamy ginger syllabub and served with home-made ginger shortbread biscuits.
Every spring when these fuzzy little fruits show up in grocery stores, I snap some up and make some Homemade Apricot Nectar.
Homemade jam made with tamarind pods.
A simple, traditional trifle for busy cooks. Perfect for celebrations or Christmas, we've made this quick, easy and hassle free. Loaded with custard, cream and iconic port wine jelly for an Australian trifle to impress!
Got a bottle of leftover wine – or perhaps a few, after a party? You could make jelly, or you could turn it into an exquisite sauce for fruit, ice cream, salad dressings, and more.To make wine syrup, you can use a single bottle or mix up the remainders of an assortment of wines. We have only tried it with red wine but white would work, too.
If like me you love a bit of jam on your morning toast these weird and unusual jams and jellies will put you off toast for life! But would you try them?
Super easy to make marmalade produced out of our own calamondin citrus fruits growing on the window sill.
The process of making this homemade wine vinegar takes 2-3 months, but is well worth the wait.
Rose petal wine is a light floral wine easily made at home.
Got a bumper crop of fresh apricots? Lucky you! Make this vibrant and tangy fresh jam that's lightly spiked with Riesling wine.
After a recent family trip to Italy, my daughter asked me to try to replicate some Limoncello Jelly she bought while enjoying her time there. Well, I knew it couldn't be that hard so I agreed, but before I knew it, a few months had gone by, and it was December already. Yikes! I needed to get busy so she could have some for the holidays. What Is Limoncello? Limoncello is an Italian liqueur made from lemon zest. It’s mainly produced in Southern Italy, particularly in Sorrento, Capri, and along the Amalfi Coast. Traditionally, limoncello is made with Femminello St. Teresa lemons, a vibrant lemon variety native to the Sorrento Peninsula of Italy. The liqueur is served chilled in small ceramic glasses as an apéritif or digestif (a drink served before or after a meal) to aid in digestion. Limoncello is made by steeping lemon zest (peels) in highly concentrated ethanol or vodka until oil is released, then mixing the resulting yellow liquid with simple syrup. Its alcohol content varies, especially among homemade varieties, but is usually measured somewhere in the 25-30% range. (source: myrecipes.com) This sweet, lemony jelly is fantastic as a filling or glaze for baked goods. It can also be used on chicken or fish then baked to form a lovely lemony caramelized coating. Serve it alongside your cheese and crackers on a spread or even with mascarpone or goat cheese on a crostini. Eat it with fresh berries with or without whipped cream. It's bright, sunny and so cheerful! It brings amazing flavor to most anything you serve it with. RECIPE Ingredients 1/4 cup water 1/2 cup lemon juice (bottled or fresh) 1 box powdered fruit pectin (I used Sure Jell) 1 3/4 cups limoncello 3 cups sugar 1/4 teaspoon butter (optional to reduce foaming) Method Place water and lemon juice in 6-quart kettle (or pot). Add Sure Jell and stir well to dissolve. Heat to boiling, add limoncello and return to a boil. Add sugar all at once and bring back to a full, rolling boil (a boil that cannot be stirred down). Add the butter and boil hard for exactly 1 minute. Remove from heat, skim any foam. Ladle hot jelly into jars leaving 1/4-inch headspace. Cover with lids and rings and process in boiling water bath or steam canner 5 minutes. Remove jars and allow to cool undisturbed 24 hours on your countertop. Jars are sealed when button on top of lid is fully depressed and won't flex up or down. Store in pantry up to 1 year. Yield: 4 1/2 cups Enjoy, Mary © Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Give any meal a sense of occasion with delicious Champagne Jelly. It makes for an exquisite addition to your morning routine, charcuterie board, dessert, or New Year’s Day feast. It’s also a sophisticated homemade gift, perfect for the wine enthusiast or gourmand in your life. Please note that the average bottle of champagne holds about 3 cups, which is not enough for the recipe as written. You'll need to buy two bottles, and you'll have leftovers from one bottle to sip on. Or, this recipe halves well, and will yield about 3 half pint jars. Use your favorite bubbly in this recipe, or see the blog post for my recommendations. See recipe notes for how to make this jelly without processing in a water bath.
Portuguese fig jam from our neighbours fig trees. Yum!
This easy-to-make and delicious recipe is from my friend Maggie Smith—the Aussie, not the British, actress. Use the greater amount of kumquats to intensify the citrus flavour. Cooking time does not reflect the months needed for the liqueur to age fully.
Rowan jelly is a strong-tasting condiment once very popular in the UK and traditionally served with wild game or beef. This simple recipe shows how to make rowan-and-apple jelly from scratch.
American bread-baking is the best its ever been. These are the greatest bread bakeries in the country.
Idén rendesen belelendültem a lekvárkészítésbe, noha olyan nagy mennyiségeket egyszer sem készítettem. Amiből több üvegnyi lett, az a va...
This recipe is a variation from my Surprisingly Simple Citrus Marmalade that I developed for Houston’s Italian Cultural & Community Center’s 2020 Fashion Show & Luncheon next mo…
June 24 is the day when people in Calabria and throughout Italy start the process of making nocino. June 24 happens to be San Giovanni’s day (St John’s day) and tradition has it that the green walnuts must be picked on this day to make the best nocino. Nocino is a dark-colored
